{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"Pork Yeah, for your nutrition: Episode 139","description":"No - you DON\u2019T have to cook pork until it\u2019s gray. This, along with the idea that pork is somehow not a healthy protein choice are two misconceptions that Jeanette Merritt, director of Communications for Indiana Pork, wishes would go away already.  \u201cPork still has the perception of not being a good dietary choice,\u201d says Merritt. \u201cConsumers think chicken is the only healthy meat available to them. A boneless pork loin as the same amount of fat as a skinless chicken breast.\u201d She talks through pig squeals, animal care, Indiana's infamous pork loins, environmental improvements in farming, and why Proposition 12 in California has been a factor in driving up pork prices.  A 4th generation pig, corn, soybean, and wheat farmer, Merritt proudly raises three kids with her husband, Rusty, where at least two of them want to be the 5th generation on the farm and the other wants to be an ag education teacher. She has spent her entire career serving agriculture. Merritt encourages consumers and dietitians to familiarize themselves with Pork\u2019s We Care Principles.  She also hopes that these principles - centered around food safety, community, environment, animal welfare, people, and public health - will encourage the next generation to explore opportunities in agriculture. \u201cOverall, we have a labor shortage, as much of agriculture is dealing with. We need younger people to come in and want to be involved in pork production!\u201d says Merritt. Follow Indiana Pork on Facebook, X, Instagram, and TikTok.  ","author_name":"Food Bullying Podcast","author_url":"https:\/\/causematters.com\/foodbullyingpodcast\/","html":"